adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Make-Ahead Freezer Breakfast Burritos
Make-Ahead Freezer Breakfast Burritos
0 Likes
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Prepare and freeze vegetarian breakfast burritos for quick, convenient meals - just pop in the microwave when hungry.
Ingredients:
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 large sweet potato, cut into 1/2-inch pieces
  • 2 tablespoons olive oil, divided
  • kosher salt and ground black pepper to taste
  • 6 eggs, lightly beaten
  • 0.25 cup milk
  • 1 cup shredded pepper Jack cheese
  • 6 large flour tortillas
  • 0.75 cup cooked vegan chorizo
  • 0.5 cup prepared salsa verde
  • hot sauce or salsa, for serving
Instructions:
  • Collect all the ingredients needed and preheat the oven to 425 degrees F (220 degrees C).
  • Place the sweet potatoes on a baking sheet, then generously drizzle with 1 tablespoon of flavorful olive oil. Season with a perfect balance of salt and pepper, and mix to ensure every piece is nicely coated.
  • Roast sweet potatoes until golden and fork-tender, about 15 to 20 minutes, then allow them to cool to room temperature.
  • In a large skillet, warm up the remaining olive oil over medium-low heat. Combine eggs and milk in a medium bowl, season with salt and pepper. Pour the mixture into the skillet and cook, stirring often with a rubber spatula, until the eggs start to solidify, about 2 to 3 minutes. Sprinkle cheese over the eggs and continue cooking, stirring frequently, until eggs are fully cooked but still tender, about 3 minutes more. Take the skillet off the heat and allow it to cool down to room temperature before serving.
  • Place tortillas in a dish cloth and microwave for 30 seconds to 1 minute until soft. Assemble each burrito by layering ¼ cup sweet potatoes, ⅓ cup scrambled eggs, ¼ cup black beans, and 2 tablespoons chorizo in the center of the tortilla, keeping 2 inches free on each side. Finish with 1 to 2 tablespoons of salsa verde drizzled on top.
  • Wrap the filling with the left and right sides of the tortilla, then roll tightly from the bottom to create a burrito. Wrap the burrito in plastic wrap or aluminum foil. Repeat with the rest of the tortillas. Freeze for up to 1 month or store in the refrigerator for up to three days.
  • For serving: Unwrap the burrito and place it on a plate in the microwave. Heat on high for 4 to 5 minutes until the filling is hot and the tortilla is tender. Enjoy right away with your preferred hot sauce or salsa. If reheating from the fridge, microwave on high for 1 ½ to 2 minutes.

Similar Recipes